Chocolate Swirl Cheesecake
- Number of Servings: 12
Ingredients
1-1/2 cups finely crushed graham crackers1 tablespoon sugar1/2 teaspoon ground cinnamon (optional)1/2 cup butter, melted3 8-ounce packages cream cheese, softened1 cup sugar2 tablespoons all-purpose flour1 teaspoon vanilla1/4 cup milk3 eggs, slightly beaten8 ounces semisweet or bittersweet chocolate melted with 2 tablespoon whipping cream
Preheat oven to 375 degrees F.
For crust, in a bowl combine crushed graham crackers, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter.
Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined.
Beat in milk until smooth. Stir in eggs.
Pour filling into crust-lined pan.
Pour filling into crust-lined pan.
Dot with melted chocolate and use a thin metal spatula to marble.
Place pan in a shallow baking pan
Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 minutes.
Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes.
Remove the sides of the pan; cool cheesecake completely on rack.
Cover and chill at least 4 hours before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SADIE78.
For crust, in a bowl combine crushed graham crackers, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter.
Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined.
Beat in milk until smooth. Stir in eggs.
Pour filling into crust-lined pan.
Pour filling into crust-lined pan.
Dot with melted chocolate and use a thin metal spatula to marble.
Place pan in a shallow baking pan
Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
Cool in pan on a wire rack for 15 minutes.
Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes.
Remove the sides of the pan; cool cheesecake completely on rack.
Cover and chill at least 4 hours before serving.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SADIE78.
Nutritional Info Amount Per Serving
- Calories: 379.3
- Total Fat: 22.1 g
- Cholesterol: 89.6 mg
- Sodium: 204.6 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 1.4 g
- Protein: 7.6 g
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